Getting a good seal starts with securing the band to the correct force. Accessed March 2015 at ĭespite the warning above not to use a wrench, in fact the Jarden company which now owns Kerr has in fact released a wrench specially for this under the Ball® name called the ‘Sure Tight™ Band Tool.’ Ball says, it “secures jar bands with just the right amount of torque. If commercial jars which are slightly wider across the neck than Kerr Mason jars, are used, it is especially important to use force in tightening the screw band, because the wide jar neck will ride out on the turned down end of the lid and this has a tendency to hold the lid up off the sealing edge of the jar.” Answers to your canning questions. Our instructions to screw the bands tight mean as tight as the hand can screw the band without using a jar wrench.
Here’s what the Kerr company, who invented this lid and screw band system in the first place, used to say: This means that once the ring stops turning freely, it is tight enough.” Hackert, Janet. …manufacturers recommend finger-tip tight. The University of Missouri Extensions says, Some people say, the same tightness as you would apply to the lid of a jar of something such as mayonnaise or jam that you were putting back in the fridge. Screw band down until resistance is met, then increase to fingertip tight.” Bernardin. How do you know when you’ve hit the right balance?Ī practical way to determine if the lid is fingertip tight is to place the band on the jar, turn it just until you feel resistance, then turn the band one-quarter turn more.” Clemson University Extension. So, while at first you might think that putting the ring on crazy tight will help you get a better seal, in fact, it works against you: it prevents proper venting and your jar may not seal at all. Boston, Massachusetts: The Harvard Common Press. Overtightening the ring could cause the lid to buckle or the jar to break, or could prevent air from venting during processing, so the pickle wouldn’t keep as long.” Ziedrich, Linda. What stops water going into the jar is the snugness of the ring, but also as the jar heats, the pressure inside the jar of air trying to get out prevents water getting in. Then, when the jar cools down, this absence of air inside the jar will be what creates the hermetic vacuum seal, so the venting has a double purpose. The jar needs to vent this out during processing, because oxygen can cause spoilage. There’s air trapped between pieces of food, there’s air in the canning liquid, there’s even air inside the pieces of food. You want the ring to be just loose enough to allow air in the jar to escape - and don’t forget, there’s more air in the jar besides what you see in the headspace.
National Center for Home Food Preservation. General Canning Information: Causes and Possible Solutions for Problems with Canned Foods. One of the beginner mistakes is being so worried about having it too tight, that the user errs in the other direction and has it too loose, resulting in unnecessary liquid loss from the jar particularly during pressure canning. Screw on the metal ring firmly, but not as tight as possible.” Ziedrich, Linda. So, snug, but just so and no more, and certainly not rammed on like you’re trying to make sure that even Conan the Barbarian will never break in. The usual explanation is that this phrase means gentle force from your finger tips, as opposed to arm wresting force from your biceps, and don’t use a wrench or a tool to tighten it up like it’s on a car assembly line. “Fingertip tight” is the phrase usually given as the answer to the question of how tightly the ring should be screwed on. How tightly should the canning ring be screwed on? Once the jar cools and the seal has been created, the ring has served its purpose it has no more use and is taken off and stored away until it’s needed again. Without a canning ring, the lid would almost certainly just flap about until it got carried off in the canner. The purpose of the ring is not to create any kind of seal in any way: the ring only has a very temporary function, and that is to hold the actual flat lid in place during processing.
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